Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
  • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof

Definitions

• the present invention is concerned with a process for the production of a mixture for a tea drink with a fruit flavour, as well as a tea mixture thereby produced and the use thereof.
• Tea mixtures with a fruit flavour are very favoured for the preparation of an infusion drink with an aromatic flavour.
• black tea mixtures which have a fruit aroma
• herbal teas which are prepared from parts of various plants.
• instant tea drinks are also commercially available. These instant tea drinks consist of dried extracts of individual herbs or fruits or mixtures of various herbs or fruits and known carrier materials, such as sugar, milk sugar, maltodextrins and the like.
• instant teas can contain ethereal oils and aroma materials for aromatisation.
• a disadvantage of the known aromatised tea mixtures is that, on the one hand, the palette of flavour types is limited and, on the other hand, in the case of adding aroma materials, the complete aroma of the fruit in question cannot be produced since the aroma materials mostly only consist of one or of a few main components of a fruit aroma of complex composition.
• a process for the production of a mixture for a tea drink with fruit flavour wherein a fruit concentrate is mixed with a powder of plant parts, the fruit concentrate is dried and the dried fruit concentrate is subsequently mixed with dried plant parts.
• tea mixtures mixed with dried fruit extract without lumps appearing after storage for a comparatively long time.
• tea mixtures can be produced with a multitude of fruit flavour nuances.
• a fruit concentrate is first mixed with a powder of dried plant parts.
• a thickened fruit juice or fruit extract which, besides the actual fruit components, can also contain carrier materials and conventional additives, as well as possibly aroma materials.
• the solution mixed with the powder is then dried in known manner.
• the drying usually takes place under mild conditions, i.e. under conditions which do not impair the aroma of the fruit juice and, in particular, do not permit reactions which impair the quality, such as the Maillard reaction.
• the drying can take place, for example, in a vacuum belt drier or in some other appropriate drier.
• the dried concentrate obtained can be used in the form of powder or as a granulate.
• the stabilised fruit powder according to the present invention is preferably used in granulated form.
• the plant dust contained in these granulates acts as a breakdown agent when the granulate comes into contact with water and promotes a rapid dissolving so that the flavour and aroma materials from the dried plant parts of the tea mixture and the components of the fruit powder go into solution almost simultaneously.
• the so dried fat extract is subsequently mixed with the dried plant parts.
• the proportion of fruit powder stabilised according to the present invention in the tea mixture is preferably in the range of from 5 to 20% by weight, referred to the dry weight.
• powders for stabilising the fruit concentrate there are used powdered, dried plant parts, drug dust being especially used for this purpose.
• drugs there are generally to be understood dried plants used for medicinal purposes.
• the dried plant parts used as powder are readily obtainable since they often result in the comminution of the dried raw materials and sometimes are even discarded as waste material.
• a powder of such dried plant parts which then serves for the production of the tea mixture. Therefore, drug dusts are especially preferably used which, in turn, originate from types of teas and from types of herbs.
• Hibiscus dust is especially preferably used since this simultaneously serves as colouring. In this way, the addition of other colouring agents can be omitted.
• vitamin-containing fruit juice powder By the addition of vitamin-containing fruit juice powder, there is also provided the possibility of introducing vitamins and especially of vitamin C into the tea mixture in a natural way.
• acerola fruit powder which has a very high vitamin C content so that it is possible to provide with an infusion drink from a single tea bag about one third of the daily requirement of vitamin C for an adult.
• the proportion of the amount of powder from dried plant parts necessary for the stabilisation of the fruit juice powder depends upon the particular dust used.
• the amount added is preferably in the range of from 2 to 35% by weight, referred to the dry mass.
• the powdered, dried plant parts are especially preferably used in an amount of from 15 to 25% by weight, referred to the dry mass.
• aroma materials can be sprayed on to the fruit powder for rounding off the aroma. A lump formation of the fruit juice powder does not even take place by spraying on liquid aroma materials.
• the fruit juice concentrate stabilised according to the present invention is especially suitable for aromatising black tea.
• especially decaffeinated black tea which has lost aroma due to the decaffeinating process can have its flavour improved.
• ethereal oils and/or aroma materials can also be added for rounding off the flavour.
• the present invention also provides tea mixtures which consist of the fruit powder stabilised according to the present invention and dried plant parts. These mixtures are preferably filled into infusion sachets and used as tea bags.
• Acerola fruit concentrate was mixed with 50% by weight of maltodextrin. 50% by weight of hibiscus powder were also added thereto and the mixture was dried on a vacuum belt drier. This fruit powder was added to a mixture of hip peel and hibiscus fruit material. From this material, there was prepared an infusion drink which had a very pleasant and rounded flavour.
• Maracuja fruit juice concentrate and orange juice concentrate were mixed in a ratio of 1:1.
• the mixture was added to powdered black tea and this mixture was then dried on a vacuum belt drier.
• the fruit powder obtained was mixed with black tea and packed into tea bags in the usual amount.
• an aromatic tea drink was obtained with a fruity flavour.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Non-Alcoholic Beverages (AREA)
• Tea And Coffee (AREA)
• Jellies, Jams, And Syrups (AREA)
• Medicines Containing Plant Substances (AREA)
• Seasonings (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=6302926

Family Applications (1)

Country Status (11)

Cited By (23)

Families Citing this family (8)

Citations (8)

Family Cites Families (4)

• 1986
  • 1986-06-13 DE DE19863619912 patent/DE3619912A1/de not_active Ceased
• 1987
  • 1987-06-09 DE DE8787108299T patent/DE3777458D1/de not_active Expired - Fee Related
  • 1987-06-09 EP EP87108299A patent/EP0249853B1/de not_active Expired - Lifetime
  • 1987-06-09 ES ES198787108299T patent/ES2032197T3/es not_active Expired - Lifetime
  • 1987-06-09 AT AT87108299T patent/ATE73615T1/de not_active IP Right Cessation
  • 1987-06-11 JP JP62144224A patent/JPS6359841A/ja active Pending
  • 1987-06-11 US US07/061,654 patent/US4851252A/en not_active Expired - Fee Related
  • 1987-06-12 NO NO872464A patent/NO168863C/no unknown
  • 1987-06-12 CA CA000539504A patent/CA1319852C/en not_active Expired - Fee Related
  • 1987-06-12 FI FI872624A patent/FI90191C/fi not_active IP Right Cessation
  • 1987-06-12 DK DK301087A patent/DK166646B1/da not_active IP Right Cessation
• 1992
  • 1992-04-06 GR GR920400632T patent/GR3004277T3/el unknown

Patent Citations (9)

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